Red Velvet Cake Balls

Why You’ll Love This Recipe

I like that these cake balls don’t require baking a cake from scratch, and they still deliver amazing texture and flavor. They’re easy to prepare ahead of time, simple to decorate, and make a stunning presentation. The red velvet and cream cheese combo is always a hit, and the white coating adds a nice contrast. Whether I’m sharing them or keeping a stash for myself, these never last long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 15.25 ounces red velvet cake mix

• 8 ounces cream cheese, softened

• 12 ounces white almond bark

• ¾ cup red candy melts (optional for drizzling garnish)

Directions

1. I start by heat-treating the cake mix: I microwave the dry mix in a heat-safe bowl for two 30-second intervals, stirring well each time. Then I let it cool completely.

2. In a mixing bowl, I beat the cream cheese until it’s completely smooth, about 1½ to 2 minutes.

3. I sprinkle in the cooled cake mix and continue mixing just until everything is well combined.

4. I cover the dough tightly and chill it in the fridge for 2 hours to firm it up.

5. While the dough chills, I line a baking sheet with parchment paper and set it aside.

6. Once chilled, I use a 1-tablespoon scoop to portion the dough, rolling each scoop into a ball and placing it on the prepared baking sheet.

7. I melt the white almond bark in a microwave-safe bowl using 30-second intervals, stirring between each until it’s completely smooth.

8. I dip each cake ball into the melted almond bark, coating it completely. I let the excess drip off, then place the coated ball on the baking sheet. I use a fork and toothpick to help with this step.

9. For a festive touch, I melt the red candy melts and drizzle them in thin stripes over the top of each cake ball.

10. I allow the coating to fully harden before serving.

Servings and timing

• Servings: 28

• Prep Time: 10 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 10 minutes

Variations

Sometimes I dip these in dark or milk chocolate instead of white almond bark for a richer flavor. I also like to add a drop of vanilla or almond extract to the cream cheese mixture for an extra flavor boost. During holidays, I switch up the drizzle color to match the season—green for Christmas or pink for Valentine’s Day.

Storage/Reheating

I store these cake balls in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer them to a sealed container or freezer bag. When I’m ready to eat, I let them thaw in the fridge. No reheating needed—they’re best enjoyed chilled or at room temperature.

FAQs

Do I have to heat-treat the cake mix?

Yes, I always heat-treat it to make sure it’s safe to eat raw, since flour can carry bacteria. A quick microwave session does the trick.

Can I use homemade red velvet cake instead?

Sure! I crumble a fully baked and cooled red velvet cake and mix it with the cream cheese, just like with the treated mix. It’s a great way to use leftover cake.

What if I don’t have almond bark?

I’ve used white chocolate chips or candy coating wafers as substitutes. I just make sure to melt them slowly and stir often for a smooth finish.

Can I make these without a mixer?

Yes, I’ve mixed the cream cheese and cake mix by hand using a sturdy spoon or spatula. It takes a little longer but works just fine.

How do I keep the coating smooth?

I always melt the coating in short intervals and stir well to avoid overheating. If it starts to thicken while I’m working, I pop it back in the microwave for 10–15 seconds to loosen it up.

Conclusion

These Red Velvet Cake Balls are one of my favorite no-bake desserts. They’re creamy, colorful, and easy to make, and they always impress when I bring them to a party or gathering. I love that they’re versatile, freezer-friendly, and bite-sized—making them perfect for sharing or saving for a sweet moment later.